1. Combine the Aeroplane Original Mango and Pineapple Jelly crystals together with boiling water and whisk until dissolved then let cool for 30 minutes cool until if forms a thick syrup consistency.
2. Combine the crushed biscuits and melted butter in a bowl, and mix well. Press biscuit mixture into the base of a 20cm spring form pan. Refrigerate while preparing filling.
3. In a food processor, whip together cream cheese, icing sugar and coconut cream until smooth. Gradually pour the cheesecake mixture over the biscuit base and set in the refrigerator for 3 hours.
4. Spread passionfruit pulp on top of the cheesecake filling. Slowly pour the cooled jelly on top of the cheesecake filling. Allow to set for a further 3 hours.
5. Slice and serve.